This Burst of Lemon Zucchini Pound Cake is just the ticket for those of us longing for spring and warm weather! It also has a bright and tangy lemon glaze that even tastes like spring, (and added vitamins from the zucchini….so you can have an extra big slice!) Ha!
Seriously, if it has veggies in it, it’s lunch, right?
Go ahead. I won’t tell. I’ll even join you!
And you’re going to enjoy making this cake just as much as eating it, too, as simple as it is to throw together!
My recipe conveniently uses very basic pantry items, and a couple things from the fridge that you already have right on hand!
So no need to order anything expensive online, or search high and low all over town for specialty items!
The only things you’ll need from the store, unless you live in a nice warm state and are fortunate enough to have a lemon tree right in your own backyard, are just a few lemons and a zucchini!
And come summertime, you can just pop out to the backyard or deck for one of your own, homegrown zucchinis!
But for now, no worries. Summer veggies are already pouring in from our own warmer states, and are being imported from our central and south American friends, too!
So you should be able to make this any time now! And if not, just be sure to save this, or print it, or Pin it to one of your Pinterest boards for later when you can purchase, or grow your own, fresh fruits and vegetables in your own backyard!
The only thing I’ll warn you about, is how wonderful it smells baking!! Is there any aroma more full of spring than a lemon cake baking in the oven?
I also highly recommend that you let your finished cake cool and chill before enjoying. Maybe it’s just me, but I’ve never cared for warm pound cake. Especially lemon.
And those are the only two “difficult” parts about it!
So, if you’ve had it with winter and are dreaming of warm breezes and sunny days like me, this Burst of Lemon Zucchini Pound Cake will certainly lift your spirits giving you a little taste of spring in every bite!
Hope you all enjoy!! And let’s cross our fingers that spring is just around the corner!
- For Pound Cake:
- 3 cups (AP) flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 cup real butter (2 sticks), softened (salted or unsalted), I always prefer Minerva Dairy
- 2 cups powdered sugar
- 4 extra-large eggs
- 2 tsp. vanilla
- ⅔ cup whole milk
- 3 Tbl. fresh lemon juice (about one large lemon)
- 2½ Tbl. finely grated lemon peel (from the rind of about 2 large lemons)
- 1¼ cups shredded zucchini, squeezed dry draining any excess liquid, measure after squeezed dry, (measuring cups will be lightly packed)
- For Lemon Glaze:
- 1 cup powdered sugar
- 1 Tbl. very soft butter but not melted
- 2 Tbl. fresh lemon juice (about one large)
- 1 Tbl. grated lemon peel (about one large)
- Preheat oven to 350°F.
- Grease inside of a 12-cup fluted bunt cake pan with butter-flavored (or regular) shortening, lightly flour inside, and set aside.
- In medium bowl, whisk flour, baking powder, baking soda, and salt until very well mixed.
- In mixer bowl, beat butter on medium speed for about 2 minutes or until creamy. Beat in 2 cups powdered sugar, scraping bottom and beating again. Add eggs, one at a time, beating well after each addition and scraping bowl, until mixed in. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Scrape bowl well, and beat on low speed 1 minute longer. Stir in lemon juice, lemon peel and zucchini. Spoon into pan and level with an offset knife or the back of a spoon.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate, then cool completely, (about 1½ hours). Pour Lemon Glaze over cake, chill, and serve.
- For Glaze:
- Add all ingredients into a medium bowl, and whisk until creamy and no powdered sugar lumps remain. Use immediately.